Heat wave: 12 recipes to quench your thirst while having fun

[VAGUE DE CHALEUR] If during a heat wave, our body reminds us that we must drink water, we may also want to add a little bit of pep, to have fun! Discover in this slideshow 15 fruity drink recipes that will make your glass of water more appealing.

To make up for water loss through perspiration, breathing, urine, and bowel movements, we usually need to drink at least 1 liter to 1.5 liters of water, plus water from foods like fruits and vegetables. But in periods of high heat, as is the case everywhere in France this week, you must add 500 ml of additional water, or even more. as soon as the temperature exceeds 38°.

On the same subject

The best foods to stay hydrated in hot weather

Hot weather: why should you drink more than usual?

If we don’t drink enough, our metabolism will start to slow down. Besides some symptoms like headaches, fatigue and dry skin, some bodily functions will be impaired. Find out here in infographic cWhat does lack of water do to your body?.

Do not wait to be thirsty to drink because when the feeling of thirst appears, our body has already lost between 1 and 2% of its weight in water. So to encourage you to drink more than usual on these hot days, here are some easy-to-prepare recipes that also have the flavor of summer.

  • If you are a parent: offer your children to drink fresh water at least every hour, and at night when they wake up. If their diet is diversified, favor foods rich in water (fresh fruits and vegetables, compotes, dairy products, etc.).
  • If you are an elderly person : consume at least the equivalent of eight glasses per day (ie 800 ml), the ideal being a daily consumption of thirteen to fourteen glasses. It is possible to combine water with syrup or to drink gazpachos or cold soups.
  • If you have a pet : make sure he always has something to drink and can protect himself from the sun. Faced with a high temperature, animals are also sensitive.

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2/12 – Wash 1 orange organic, 1/2 lemon organic yolk, 1/4 organic grapefruit (optional) by brush. Slice the citrus fruits into slices about 4 mm thick. Place half of the slices in a carafe with a sprig of rosemary. Add 1 liter of water and finally the rest of the citrus fruits. Store in the refrigerator overnight. Consume within 24 hours.

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3/12 – Prepare a cup of slightly infused Earl Gray tea, and leave to cool. Peel and pit 2 large peaches. Place in the bowl of a blender: 6 ice cubes, the peaches, the tea and 2 tbsp. tablespoons of honey then blend for at least 30 seconds until a smooth drink is obtained.

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4/12 – Peel 4 kiwi fruit. In a blender, mix the kiwi fruit with 1 apple granny Smith, 10 mint leaves, juice of half a lemon, 2 tbsp. coffee of whole sugar or rapadura and 15 cl ofwater mineral. In each glass, put crushed ice up to about 1/3, then add the blended mixture.

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5/12 – Skip 160 g of watermelon, 25 cl of water, a squeeze of lime juice and a few fresh mint leaves in the blender. A dense foam forms on the juice. Filter or not, as desired. Serve over ice, with a slice of lime.

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6/12 – Infuse 1 bag of green tea in 1 liter of hot but not boiling water for 2 minutes, leave to cool for 2 hours in the refrigerator. Add the juice of 2 limes, 3 tbsp. goji berries and 3 tbsp. cane sugar. Leave the goji berries to rehydrate for ten minutes. Put everything in a blender at high speed. Serve well chilled.

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7/12 – Place a mint leaf in each compartment of an ice cube tray, add water carefully, then put in the freezer. Peel 1.5 cucumbers and cut them into pieces. Remove the skin from 1/2 a lemon, without forgetting the white skin. Juice the cucumbers and lemon. Add sparkling mineral water to the juicer for added freshness. Serve with mint ice cubes.

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8/12 – Rinse thoroughly 1 sprig of mint and 1/4 cucumber. Cut it into slices 2 to 3 mm thick. Cut 2 slices of pineapple into quarters. Put the fruit in a 1 liter carafe and top up with water. Put the preparation in the refrigerator for 2 to 3 hours before tasting.

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9/12 – Wash 1 pear with a brush. Peel 2 cm of ginger. Cut the pear into slices about 4 mm thick. Grate the ginger. Place half of the pear rings in the carafe, then the grated ginger, 1 cinnamon stick, half a split vanilla pod, and finally the rest of the pear. Add a liter of water. Store in the refrigerator overnight. Consume within 24 hours, when the drink is very cold.

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10/12 – Put in a blender 1 handful of mint leaves (reserve a few), the juice of 2 lemons, lemonade, coconut sugar. Mixer. Put in an ice cube tray and let set. Mix the ice cubes. Put in a glass, add a little lemonade and 1 or 2 drops of peppermint essential oil. Decorate with mint leaves.

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11/12 – Mix 3 tomatoes, 1/2 red pepper, 100 g of strawberries, 1/2 cucumber in a blender. Add water until desired consistency is achieved (juice is naturally thick).

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12/12 – Cut 100 g of peeled watermelon into cubes and wash 10 strawberries. Mix with 150 cl of iced orange juice and 1 tbsp. coffee balsamic vinegar in a blender at maximum power for at least 1 min. Serve immediately.

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